If you’re someone who enjoys hard-boiled eggs, you’ve probably come across that greenish-gray ring around the yolk at some point. While it may look a little off-putting, it’s completely harmless and safe to eat.
This ring is simply a result of overcooking. When eggs are boiled too long, the sulfur in the egg whites reacts with the iron in the yolk, creating that greenish color. The good news? It doesn’t affect the taste or nutritional value — but if you prefer a picture-perfect yolk, there’s a better way to boil your eggs.
How to Boil Eggs Perfectly Every Time
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Start with cold water: Place your eggs in a saucepan and add enough cold water to cover them by at least an inch or two.
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Bring to a boil: Heat the pot over medium heat until the water reaches a rolling boil.
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Turn off the heat: As soon as the water boils, turn off the heat and cover the pot with a lid.
Now, let the eggs sit in the hot water depending on how you like them:
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Soft yolk: 9 minutes
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Firm but creamy yolk: 11 minutes
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Fully firm yolk: 12 minutes
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